Located on the far right side of the Club West clubhouse, Biscuits restaurant offers indoor and outdoor seating with views of the lake and the lush fairways. Its menu mirrors those of the other three Biscuits, including one on Elliot Road in Ahwatukee and ones in Tempe and Gilbert.
Cheryl Haselhorst/FN Contributor

Lloyd Melton has been in the restaurant business for many years, but he says he’s never had the reception from the community that his new Biscuits eatery at the Club West clubhouse has received since opening last month.

“I’ve never seen such community support,” said Melton, whose Club West location is his fourth Biscuits and his second in Ahwatukee. “The thing that’s impressed me the most is people who live here have been coming up and saying they’ve always wanted one nearer to them than the one I have on Elliot Road (at 46th Street).”

Although the Club West location is his only Biscuits with a full-service bar, Melton says he’s not focused on duffers who might want to down a few beers after playing the freshly landscaped course.

“I’m after eaters, not drinkers,” he said. “If you give people good food, they seem to drink less.”

“I want the family man who is going to come in with his family and want a really good breakfast or lunch. I’m finding 85 percent of my customers are eaters, not drinkers.”

And, he said, he’s finding a lot of frequent diners, noting, “I’ve got people coming in two or three times a week.”

His menu features the same high-quality breakfast and lunch items, as well as dinner fare, that are available at his other restaurants.

That includes his fish fry on Fridays from 4 till 8 p.m. The restaurant opens at 7 a.m. seven days a week and closes at 7 p.m. on the other days.

Also popular at Club West are his meatloaf and liver and onions, although he notes that his hamburgers and ribeye steaks have won awards, thanks to a secret rub that he has used in other restaurants he has owned.

In all, Melton has owned eight different types of restaurants, picking up nine awards.

He prides himself on his fish fry, touting his use of 100 percent crackermeal breading on individually frozen pieces of Alaskan cod.

“My motto is give people good food at a fair price,” he said.

Subsequently, his ribeye goes for $17.99 and his fresh Alaskan salmon with béarnaise sauce is priced at $11.99.

With one of the most popular days for dining on the horizon, Melton also has already put together a bargain-priced Valentine’s Day dinner that will cost $85 per couple. It will include a bottle of champagne, two glasses of wine, a choice of a 12-ounce prime rib, cordon blue or salmon; salad, potato and dessert choices that include chocolate lava cake.

On that day he also will break his customary closing hours for the limited-seating dinner, offering the Valentine’s Day special from 7 to 10 p.m.

What’s more, he added, patrons can enjoy either indoor or outdoor dining the way Club West Biscuits customers do no matter what day it is – with a view of the lake and the lush golf course greens.

And while he offers some fare that weight-watchers can eat without guilt, be forewarned.

As he explained, “I am much more Paula Dean than Lean Cuisine.”

Information: 480-460-4400, biscuitsaz.com

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